“The fine arts are five in number,” wrote the chef Marie-Antoine Careme, “painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery.” He knew what he was talking about. After all, he created croquembouche, a spire of caramelized cream puffs.
More About This Menu
- Turtle soup, thickened with tomato paste and roux, is a classic New Orleans dish and a standby for restaurants in the French Quarter. The slow-cooking stew gets a sharp boost from dry sherry, often served tableside. If you can't find turtle in your area, boneless veal shoulder makes an excellent substitute.
- Prepare the turkey the day before and chill it overnight. You can use store-bought boudin for the filling, or see our recipe for tips on how to make your own.
- Soak the red kidney beans at least overnight and cook white rice ahead for serving.
- The skillet greens get a sharp flavor boost from using homemade garlic confit, a condiment made by poaching whole cloves in oil. See the recipe for garlic confit »
- Serve croquembouche within 4 hours of making to ensure the cream filling doesn't soften the puffs.